Raspberry Pound Cake

By: Robin O'Sullivan
Cook 1 hour 15 minutes
4 Servings
  • 2 sticks butter softened
  • 4 large eggs
  • 1 tsp raspberry extract (or vanilla extract, if you can’t find raspberry)
  • 2 1/2 cups flour divided: use 2 cups first, then 1/2 cup
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 cups sugar
  • 2 cups fresh raspberries
  1. Preheat oven to 325.
  2. Spray nonstick butter on a Bundt cake pan.
  3. In a mixing bowl with an electric mixer, cream the softened butter with the sugar.
  4. Add the eggs one at a time, beating each one well.
  5. Beat until light and fluffy.
  6. Mix in the raspberry extract.
  7. Add 2 cups flour, salt, and baking powder to the creamed mixture.
  8. Beat until well blended.
  9. In a bowl, dredge berries in remaining 1/2 cup flour.
  10. Gently fold floured berries into the batter.
  11. Spread the batter in the prepared baking pan.
  12. Bake for 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
  13. Savor every bite!

This is beautiful and is a stunner when brought to a gathering.  You can serve it with whipped cream or ice cream, if you like.  You could also make a warm raspberry sauce and drizzle that over the top.  But, it’s delicious on its own too!


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